An ultra-luxurious brunch dish featuring precision sous-vide eggs, a weightless truffle hollandaise espuma, elegant smoked salmon rosettes, and a crowning of Ossetra caviar. Contrasting temperatures and textures create a three-star experience at home.

2 servings

Ingredients:

• 4 – Ultra-fresh large eggs (room temperature)
• 200 g – Clarified butter
• 3 – Large egg yolks (for hollandaise)
• 2 tbsp – Fresh lemon juice
• 1 tbsp (or 10–15 g fresh truffle) – White truffle oil (or grated fresh black truffle)
• 100 ml – Heavy cream (cold)
• 2 – Brioche rolls (or sourdough English muffins) (split and toasted)
• 150 g – Cold-smoked salmon (best quality, thinly sliced)
• 8–10 – Thick asparagus spears
• 20 g – Ossetra caviar (or sustainable farmed equivalent)
• 5–10 g – Fresh black truffle (for shaving)
• handful – Microgreens or chervil leaves
• optional – Edible gold leaf
• to taste – Fine sea salt and white pepper

Speciality Items:

• Sous-vide immersion circulator Need it? Click here to start cooking
• Gourmet Whip siphon + 2 N?O chargers Need it? Click here to start cooking
• Truffle shaver Need it? Click here to start cooking
• Stainless-steel ring molds Need it? Click here to start cooking
• Culinary blowtorch Need it? Click here to start cooking

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Steps:

1. Set up sous-vide bath to 63.5 °C (146.3 °F). Gently lower the 4 eggs (in shells) into the bath and cook for 45–60 minutes.
2. Prepare truffle hollandaise base: Whisk 3 egg yolks, lemon juice, salt, and white pepper over a double boiler until pale and ribbon-like. Slowly whisk in warm clarified butter until thick. Stir in truffle oil or grated fresh truffle. Cool to room temperature.
3. Whip heavy cream to soft peaks. Gently fold in cooled hollandaise. Pour into siphon, charge with two N?O cartridges, shake vigorously, and refrigerate upright for 30 minutes.
4. Toast brioche until golden. Blanch asparagus in boiling salted water for 90 seconds, shock in ice water, and pat dry.
5. Warm plates. Place a ring mold on each plate, add toasted brioche, then layer smoked salmon in an elegant rosette.
6. Carefully crack and slide one sous-vide egg onto the salmon per plate using an offset spatula. Remove ring mold.
7. Dispense a generous cloud of truffle hollandaise espuma over each egg. Top with a quenelle of Ossetra caviar.
8. Shave 3–4 paper-thin slices of fresh black truffle directly over the dish. Arrange asparagus spears artistically to the side. Scatter microgreens and edible gold leaf. Add sauce dots for visual rhythm.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done